A full, week-long guide that’s easy to follow and packed with delicious recipes.

Healthy eating doesn’t have to be complicated — and it’s not! — but it still may not come naturally to everyone. You can learn, though, and once you get the hang of building balanced meals, you’ll know which foods do the most for our overall health, as well as which ones contain the nutrients we need for specific things like energy and immunity support, and even how to eat for a specific goal such as weight loss.

If dropping a few pounds is your end game (whether your doctor has recommended it to address a health condition such as type 2 diabetes or heart disease), you can get started doing that in a healthful way by following our 1,200-calorie meal plan. It was created by registered dietitians to take the guesswork out of prepping a full week’s worth of healthy and delicious breakfast, lunch and dinner ideas, each of which are comprised of the right mix of foods for healthy weight loss.

While 1,200 calories may be the right amount for some people, it can be very restrictive for most, so always consult with your doctor before deciding to follow a certain eating style, says Stefani Sassos, M.S., R.D., C.D.N, deputy nutrition director for the Good Housekeeping Institute. Depending on your daily activity level, we also suggest checking out our 1,300-, 1,400-, 1,500- and 1,800-calorie meal plans as well.

View this plan as a primer for long-term healthy eating and sustained weight loss, if that’s your goal. “A structured plan like this can help you practice and understand the building blocks that make up a balanced diet. Then, you can change things up to suit your preferences and needs, as well as incorporate more of the nourishing foods your body wants to fully customize the plan for you,” Sassos adds. Reaching for nutritious foods more often than not can help save you from yo-yo dieting, an eating trend that can be harmful to your health. However, your weight is just one of many factors that impacts your overall health — staying properly hydrated, getting regular exercise, focusing on good quality sleep and knowing how to dial down stress are also important pieces of the healthy weight puzzle.

It’s also important to note that this plan uses 1,200 calories as a base; it is designed to be built upon by doubling, tripling or even quadrupling your servings of veggies at any opportunity and adding more fruits at snack time, too. You can also add on 1–5 ounces of protein at all meals if at any point you’re feeling like it’s just not enough food to keep you satisfied. The combo of fiber from produce and lean protein makes this an adaptable strategy that’ll help you lose weight safely — one meal at a time. You can consider complementing this plan with a daily multivitamin, too.

Day 1: Breakfast

Combine 3/4 cup bran flakes, 1 banana and 1 cup fat-free milk in a bowl.

Day 1: Lunch

Build a pita sandwich with 1 mini whole wheat pita, 3 ounces turkey breast, 1/2 roasted pepper, 1 teaspoon mayo, mustard and lettuce. Serve with 1 stick part-skim mozzarella string cheese and 2 kiwis.

Day 1: Dinner

Serve 4 ounces broiled flounder or sole with 2 sliced plum tomatoes sprinkled with 2 tablespoons grated Parmesan cheese, broiled until just golden. Eat with 1 cup cooked couscous and 1 cup steamed broccoli. Enjoy with a single-serve ice cream for dessert.

Day 2: Breakfast

Blend 1 cup frozen berries, 1/2 banana, and 8 ounces of low- or fat-free milk into a smoothie. Grab 1 or 2 hard-boiled eggs on your way out the door.

Day 2: Lunch

Heat up 1 cup vegetable soup and serve with 1 veggie burger on a slice of whole grain and seed toast or an English muffin. Pair with 1 cup of fresh grapes.

Day 2: Dinner

Brush 4 ounces boneless, skinless chicken breast with barbecue sauce and grill. Garnish chicken with chopped scallions and a squeeze of lime juice. Combine 2 heaping cups of sautéed spinach with garlic, olive oil and tomatoes and serve with 1/2 plain baked or sweet potato.

Day 3: Breakfast

In the microwave, cook 1/2 cup quick-cooking oats with low-fat or unsweetened soy milk. Add 1/2 apple (sliced or chopped), 1 teaspoon honey and a pinch of cinnamon.

Day 3: Lunch

To make a chicken salad, toss 4 ounces shredded skinless roast chicken breast with 1/4 cup sliced red grapes, 1 tablespoon slivered almonds or nuts of choice, 1/4 cup chopped celery, 1 tablespoon mayonnaise and 1 tablespoon plain, unsweetened Greek yogurt. Serve over lettuce. Eat with 1 large piece of multigrain toast.

Day 3: Dinner

Serve 4 ounces steamed shrimp with 1 baked potato topped with 3 tablespoons salsa and 1 tablespoon unsweetened Greek yogurt, plus 3 cups spinach, steamed. Finish the meal off with 1 ounce of chocolate or a 100- to 150-calorie ice cream bar.

Day 4: Breakfast

Top 1 cup of plain or low-sugar Greek yogurt with 1 cup berries of choice and 1/3 cup low-sugar granola to make a simple but delectable yogurt parfait.

Day 4: Lunch

Heat 1 cup tomato soup and serve with a sandwich made with 1 mini whole-wheat pita, 3 ounces thinly sliced roast beef, 1 teaspoon horseradish, mustard, tomato slices and lettuce. Eat with 2 cups raw veggies and 1/4 cup of hummus.

Day 4: Dinner

Serve 4 ounces poached salmon with a slaw made by tossing 1 1/4 cups coleslaw mix and 2 sliced scallions with 1 tablespoon of rice vinegar and 1 1/2 teaspoons olive oil. Add spices, herbs and seasoning as desired. Pair with 1 cup of a 100% whole grain, like quinoa.

Day 5: Breakfast

Combine 1 cup Cheerios, 1/2 cup berries, 1 tablespoon slivered almonds and 6 ounces plain, unsweetened Greek yogurt in a bowl.

Day 5: Lunch

Make a quesadilla by spreading 1/4 cup fat-free refried beans over a 100% stone-ground corn tortilla. Sprinkle on 1 ounce shredded part-skim cheese. Top with salsa and another tortilla; microwave 45 seconds on high or grill. Serve with cucumber spears and 1/2 cup 2% cottage cheese or Greek yogurt topped with 2 clementines.

Day 5: Dinner

Serve 3 ounces roasted pork tenderloin with 1 cup baked acorn squash, mashed with a pinch of cinnamon; 2 to 3 cups salad greens with a dash of olive oil and as much vinegar as desired; and chocolate or a 100- to 150-calorie ice cream bar for dessert.

Day 6: Breakfast

Toast a 100% whole-grain frozen waffle and spread 2 tablespoons nut butter on top. Add 1 small sliced banana plus cinnamon and nutmeg. Serve with 8 ounces fat-free milk.

Day 6: Lunch

Make a tuna pita with one mini whole-wheat pita, 2 ounces water-packed tuna, 1 tablespoon mayonnaise, mustard, cucumber and onion slices. Serve with 10 baby carrots and 2/3 cup plain, unsweetened Greek yogurt with a small pear.

Day 6: Dinner

Make jambalaya by combining 3/4 cup cooked brown rice with 1/2 cup corn, 2 ounces cooked sliced turkey sausage, 1/3 cup salsa and 1/4 cup no-salt-added black or navy beans until heated through. Eat with 3 cups spinach sautéed with garlic in 1 tablespoon olive oil.

Day 7: Breakfast

Layer 1/2 toasted English muffin with 1 ounce reduced-fat sliced cheese, 1 sliced tomato sliced, 1 cup steamed and drained spinach and 1 poached egg. Serve with one grapefruit.

Day 7: Lunch

Make black bean salad by tossing 1/2 cup canned black beans, 1/2 cup orange slices, chopped red bell peppers, red onion, scallions and any other desired veggies with 1 teaspoon vinegar. Serve over salad greens and alongside one 100% stone ground corn tortilla and a piece of fruit.

Day 7: Dinner

Serve 3 ounces broiled or grilled flank steak with one baked sweet potato with 1 teaspoon butter, 1 cup steamed zucchini and 1 1/2 cup berries.